Preparation:
Step One: Prepare the vinaigrette: Place bell pepper, vinegar, shallot, salt and white pepper in a blender and puree until smooth. Slowly blend in the oils. Refrigerate. Extra vinaigrette may be saved up to 1 week.
Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and lightly salt and oil the vegetables. When coals are white-hot, lay vegetables(except tomatoes) on the grill and cook for 2 minutes each side. Then cook tomatoes for 30 seconds on each side.
Spoon 3 ounces Pepper Vinaigrette onto each place and arrange vegetables on top of the dressing. Sprinkle with queso fresco and serve with salsa and fresh tortillas.
CHEFS NOTE: Queso fresco is available at specialty Mexican food stores.
Source: Andy Biegel, Chef |
